• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mile High Mitts logo

  • About
    • About
    • Disclosures
    • Privacy Policy
  • Contact
  • Recipes

Zucchini Oat Pancakes (gluten-free, dairy-free option)

Jul 29, 2020 · 1 Comment

  • Share
  • Tweet
Jump to Recipe Print Recipe
Top down view of a stack of pancakes on a plate with walnuts on top, with shredded zucchini sprinkled around.

Filled with shredded zucchini, cinnamon and a touch of nutmeg, these healthy Zucchini Oat Pancakes are a great way to use up some of that extra zucchini, in a breakfast recipe!

Have you ever had too much zucchini?

If you garden and you like zucchini, chances are the answer is yes!

We were so inundated with zucchini last year. It was crazy. We only had two zucchini plants, but they were large and in charge, and pretty much took over our garden.

We gave away zucchini to friends, family… everyone. And we still had so. much. zucchini. Several bags were frozen.

I started to get creative with what we put the zucchini in. There was the classic zucchini bread, then zucchini bread granola bars, lemon zucchini oat muffins, zucchini bread breakfast cookies, and zucchini oat muffins, smoothies, casseroles, foil packets.. to name a few (for real).

And now, here I am, finally sharing my recipe for these super tasty Zucchini Oat Pancakes.

It’s like I took Zucchini Bread and turned it into healthy pancakes.

Made with oat flour for a healthy and filling breakfast, these pancakes are loaded with zucchini, cinnamon, a hint of nutmeg, and lightly sweetened with maple syrup.

They’re fluffy, hearty, and filled with end-of-summer flavors.

Feel free to throw in some walnuts and/or chocolate chips for extra fun too!

A stack of zucchini oat pancakes with walnuts on top and maple syrup being poured on top.

Let’s talk about ingredients.

First, oat flour. I recommend buying (certified gluten-free) oat flour, rather than blending up your own oats into oat flour. I’ve found that store bought oat flour is much finer than homemade, and that it can’t really be replicated (no matter how expensive your food processor or blender is).

However, if you only have oats or homemade oat flour, it is better to use thicker oat flour in pancakes rather than muffins that will crumble and fall apart. Ultimately, store bought or homemade should both work.

Next ingredient to talk about is maple syrup. I like to lightly sweeten my pancakes with a more natural sweetener, aka real maple syrup. You could also use honey, brown sugar, coconut sugar, and white sugar. Whatever you prefer really.

You can also use your favorite milk in these pancakes, like almond, skim, 2% or whole milk.

As you can see, these Zucchini Oat Pancakes are pretty flexible.

Most importantly, though, would be your zucchini! Be sure to pat your zucchini dry, like in between two paper towels or a large dish towel. You want to remove any excessive moisture from the zucchini, prior to adding it to your batter.

After making your pancake batter, depending on how juicy your zucchini was, you’ll want to be sure your batter is the right consistency. Patting the zucchini dry helps, but it’s always good to double check.

Wait for your pan to heat up, so the oat flour will have time to soak up some of the wet ingredients, then check it. If it’s too thin, try adding 1-2 more tablespoons of flour. If it’s too thick, try adding 1-2 more tablespoons of milk.

Then cook those pancakes up! Be sure to use a medium heat for oat flour based pancakes, and flip them carefully.

Top with butter, cinnamon sugar, maple syrup, blueberries, peach butter, walnuts, chocolate chips… and enjoy! 🙂

A stack of three pancakes with a fork stuck in the top of a bite.

If you have too much zucchini and are looking for a fun, new and healthy recipe, I hope you and your family enjoy these Zucchini Oat Pancakes!

Pancake lover, like myself? Go check out my Banana Spinach Pancakes, Blueberry Pancakes, Oatmeal Pancakes, and Chocolate Oat Pancakes.

A plate of pancakes
Print
Zucchini Oat Pancakes (gluten-free, dairy-free option)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 8 small pancakes
Calories: 107 kcal
Ingredients
  • 2 tbsp butter, melted (or coconut oil or dairy-free butter alternative)
  • 2 tbsp maple syrup
  • 1/2 cup milk (almond, skim, 2% or whole)
  • 1/2 tsp vanilla
  • 1 egg
  • 1 cup oat flour (certified gluten-free)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup shredded zucchini (patted dry between two paper towels, to remove excess moisture)
Instructions
  1. To a large mixing bowl, add your butter, maple syrup, milk and vanilla and whisk them together till well combined. Add your egg and whisk again till lightly incorporated. Sprinkle your oat flour, baking powder, baking soda, cinnamon, nutmeg and salt inside the bowl. Stir till well combined, forming your pancake batter. Add your zucchini to the bowl and gently fold it into your batter.

  2. Heat your pan or griddle to medium heat. Let your pancake batter rest while your pan/griddle heats up, and the batter should be a little thicker when your pan is hot.

  3. Once hot, place your pancake batter in small scoops onto your pan, forming small pancakes. Cook your pancakes for a few minutes on one side till bubbles are forming, then flip it and continue to cook it on the other side for a couple more minutes. Continue till you've cooked all of your pancake batter.

  4. Top with butter, nut butters, peach butter, maple syrup… and serve. Devour!

Recipe Notes

Store these in an airtight container in the fridge and they should last about 5 days.

All Recipes, Breakfast, Fall Breakfast, Gluten-free & Dairy-free, Summer Breakfast

Reader Interactions

Trackbacks

  1. 20 Gluten Free Pancakes Recipes To Make Now | Cook Eat Well says:
    December 18, 2020 at 12:38 am

    […] you love zucchini bread then these pancakes will win you over with their awesome texture and taste!Recipe by Mile High […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

ABOUT ME

Hey, I’m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read More…

Facebook
Facebook
fb-share-icon
Twitter
Visit Us
Tweet
Pinterest
Instagram

Get NEW RECIPES sent straight to your Inbox every month!

As an Amazon Affiliate, some of the links on Mile High Mitts are affiliate links. If you click on one of the links and purchase the item I will receive a small percentage of commission, at no cost to you. Thank you for your support!

Copyright © 2023 Mile High Mitts on the Cravings Pro Theme